Carrot Quiche

Put:
1/2 c whole grain flour
(wheat, spelt, oat, rice,
kamut, or barley)
1 c chopped carrots
1 c chopped onion
3 c diced tomatoes
1/4 c peanut butter
2 t honey
1 t basil
1/2 t sage
1/2 t garlic powder
1 t salt
in a blender & blend for 1 min.
Pour in a bowl.

Add to the bowl:
1 crumbled slice of bread
& stir.

Preheat oven at 350º
To keep from sticking, oil sides
& bottom of a in 8x8 glass pan with:
1/2 t virgin coconut or olive oil

Sprinkle:
1/3 c unsweetened shredded coconut
or flakes
in the bottom of the pan.

Pour mixture into the pan.
Press mixture with a spatula or back of a large spoon, making it thicker around the edges & thinner in the middle.

Bake uncovered at 350º for 45 - 50 min.

Serve
or cool down & refrigerate in an airtight container for our to 3 days
or freeze.

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